Dough kneading and balling machine.



PATENTED JULY 16, 1907.

R. M. TEMPLE. DOUGH KNEADING AND BALLING MACHINE.

v No. 860,269.

LPILIOATIOH FILED APR- 26. 1907.

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PATENTED JULY 16, 1907.

R. M. TEMPLE. DOUGH KNBADING AND BALLING MACHINE.

APPLICATION IILBD APR. 26, 1907.

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INVENTOR/ M W ATTORNEY.

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UNITED STATES ROBERT M. TEMPLE, OF PHILADELPHIA, PENNSYLVANIA.

DOUGH KNEADING AND BALLING MACHINE.

Specification of Letters Patent.

Patented July 16, 1907.

Application filed April 25, 1907. Serial No. 370,166.

To all whom it may concern:

. Be it known that 1, ROBERT M. TEMPLE, a citizen of the United States,residing at the city of Philadelphia, in the county of Philadelphia andState of Pennsylvania, have invented certain new and usefulImprovementsin Dough Kneading and Balling Machines, of which thefollowing is a specification My invention has relation to a machine forkneading dough in bread making into balls for rendering the mass morecompact or dense and for more thoroughly breaking up the gas or aircells of the dough mass into infinitesimal cells, during the mechanicalkneading and balling by the machine, preparatory to the baking, toprovide ultimately a bread loaf of a liner spongy or cellular texture,and more wholesome and hence more digestible, than a dough for breadmaking could possibly be produced, by hitherto practiced methods, suchas, simply permitting the same to rise after manual kneading for bakinginto a bread loaf.

The nature and general scope of my invention, will be more fullyunderstood from the following description taken in connection with theaccompanying drawings forming part hereof, in which Figure 1 is a sideelevational view partly in broken section, of a combined kneading andballing machine, showing a feed hopper and an adjustable dough retainingband for maintaining the mass assuming form between two beveled faceddisk-wheels arranged so as to be revolved in opposite directions atdifferent rates of speed to each other for balling the dough mass andfreeing the kneaded and balled dough thereby, away from the operativeparts of the machine and containing or embodying the main features of mysaid invention. Fig. 2, is a front view of the machine, showing thegeneral arrangement of the operative members of the machine, and of theactuating mechanism thereof, for revolving the beveled face disk-wheels,at different speeds with respect to each other. Fig. 3, is a view inelevation and in section of the beveled face diskwheels of the machine,in broken section, and the adjustable telescoping dough retaining bandconnected with the feed hopper of the machine, for holding thedough-like mass shown in dotted outline in contact with the oppositelyarranged beveled faces of the two disk-wheels, whereby due to thedifferences in speed of said disk-Wheels in action the doughy mass iscaused to not only be kneaded but also balled to compact or render thesame more dense prior to being liberated from the machine, for thebaking thereof; and, Fig. 4, is a perspective View, in a broken section,of the adjustable telescoping dough retaining band or device for holdingthe doughy mass in the action of the beveled face disk-whee1s operatingin opposite directions, and at different speeds, for kneading andballing the same.

wheels 25 and 26.

Referring to the drawings, 5 and 6, are vertical standards provided witha horizontally arranged table 7, supported thereon.

8, is a shaft journaled in bearings 9 and 10, carried by the standards 5and G. The shaft 8, is held stationary by tightening bolts 30.

11 and 12, represent two beveled disk cooperating wheels provided withhubs 31 and 32, loosely mounted on the shaft 8.

13, is a feed hopper held above the disk-wheels 11 and 12, by means ofsupports 14 and 15, secured to the shaft 8, and held in requiredposition on said shaft by means of tightening threaded bolts 16.Projecting from the hopper 13, is a substantially telscoping doughretaining band 17, located between the disk-wheels 11 and 12, inposition and extending around said wheels and to a point preferably somedistance above the receiving table 7, of the machine, for receiving thekneaded and balled dough matter or substance upon removal from themachine, for subsequent treatment, such as baking into a loaf. Theoverlapping end portions of the band 17, are provided with respectiveclips 33 and 3-1, bent to engage and hold the bands one in slidingongagement with the other. In addition to the support of the band by thehopper, the same is supported from brackets 35 and 3G, projecting fromthe standards 5, and 6. The band 17, is so arranged as that it may bereadily lengthened or shortened or replaced by another, as clearly shownin Fig. 3.

In the standard 5, is rotatably mounted a shaft 18, to which is secureda driving pulley 19, a gear-wheel 20, and a sprocket-wheel 21, and withthe gear-wheel 20, meshes a gear-wheel 22, mounted upon a rotatableshaft 23, journaled in both standards 5 and 6, and which shaft 23,carries a sprocket-wheel 24.

On the hubs 31 and 32, of the disk-whecls 11 and 12, are mountedrespectively, large and small sprocket- These sprocket-wheels 25 and 26,are respectively, connected with the sp1'ockctwl1ccls 21 and 24, bymeans of chains 27 and 28, whereby the beveled shape disk-wheels 11 and12, are adapted to be rotated in opposite directions and at twodifferent rates of speed, when motion is imparted to the driving pulley19, which in turn is imparted to the gear-wheels 20 and 22, fixed to theshafts 1S and 23.

The dough mass, when deposited in the hopper 13, drops between thedisk-wheels 11 and 12, rotating in opposite directions and at differentspeeds, which causes the dough mass to be rotated and to bc slowly fedfrom right to left in Fig. 1, until it reaches the band, which serves tomaintain the dough mass in surface contact with said disk-wheels. Thisslow forward feed of the dough mass is continued until the same reachesthe discharge end 38, of the band 17, whereat it is discharged onto thetable 7, for removal therefrom. The aforesaid actions upon the doughmass is to subdivide the large gas and air cells into infinitesimalcells so as hereby to obtain after such treatment by the machine, a finespongy or minute cellular dough, which when baked into bread, is morewholesome and hence digestible, than dough for baking into bread,hitherto obtainable. Moreover, a dough so kneaded and balled, that isfar more cleanly than such could possibly be, by the ordinary manualkneading of a dough mass and setting for the making of bread therefrom.

The two oppositely arranged beveled disk-wheels 11 and 12, may have bothfaces corrugated or one smooth and the other corrugated, and also thecorrugations of one or the other may be at an angle to the plane of thefaces thereof. The telescoping dough retaining band or device 17, may bewider in the direction of the discharge end than at the feed end, orvice versa, according to the character of mass to be acted upon, by theoppositely impelled disk-wheels 11 and 12, for holding such mass duringkneading and balling, in either the lowest part of the space or chamberformed by the two oppositely arranged beveled face disk-wheels, inaction, or at points between such lowermost points of contact of thedough with the faces of'said wheels rotating at different speeds, withrespect to each other and with the retaining band holding always suchdoughy mass during such treatment in surface contact with the faces ofthe disk-wheels 11 and 12. The travel of the dough mass between thefaces of the wheels 11 and 12, subject to actions upon the same, by thesaid wheels, may be lengthened or shortened by loosening the tighteningbolts 16, in the supports 14 and 15, for the hopper 13, and shifting theband 17. The band 17, may also be extended or contracted by simplytelescoping abutting ends of the band, as will be readily understoodfrom Figs. 1 and 4.

In practice it has been found that the rapid actions on the dough ofsuch a machine, and slow feeding of the dough toward the discharge endof the machine, as hereinbefore described, tends to more thoroughlyknead and ball the dough, than hitherto was possible, for insuring themaking of a much more wholesome and digestible bread, due to morecomplete compacting of the dough mass and the subdividing of thenormally 'large gas or air cells of the same into infinitesimal gas orair cells and obtaining thereby a dough mass of a spongy-like characterwhich is much lighter and hence the bread made therefrom is far moredigestible.

Having thus described the nature and objects of my invention, what Iclaim as new and desire to secure by Letters Patent is 1. In a machineof the character described, two cooperating beveled face disk-wheelsrotatable in opposite directions to roll dough and a telescoping bandarranged so as to be adapted to increase or decrease the length oftravel of the dough during balling thereof. 7

2. In a machine of the character described, two cooperating beveled facedisk-wheels rotatable in opposite directions and at different speeds toroll dough and a telescoping band arranged between the active faces ofsaid wheels and adapted to increase or decrease the length of travel of:the dough during balling thereof.

3. In a machine of the character described, two cooperating rotatablebeveled face d sk-wheels adapted to travel in opposite directions and atdifferent speeds with respect to each other to roll dough and a doughfeed hopper connected with a telescoping band located between the activefaces of said disk-wheels for increasing or decreasing the length oftravel of the dough during balling thereof.

-l. In a machine of the character described, two beveled facecooperating disl -wheels, means for rotating at dif ferent speeds withrespect to each other to roll dough, a telescoping band located adjacentto the faces of said wheels for increasing or decreasing the length oftravel of the dough during balling thereof, a feed hopper and means forshifting the same and therewith said band.

In witness whereof, I have hereunto set my signature in the presence oftwo subscribing witnesses.

ROBERT M. TEMPLE.

Witnesses J. WALTER DOUGLAS, 'lnos. M. SMITH.

